Pilu chef Giovanni Pilu to open Italian restaurant Flaminia at iconic Toaster building
The husband and wife team behind the award -winning freshwater space said that convincing them to Sydney CBD would take something big.
Northern beaches in the Fresh Water on the Port Bridge took more than twenty years to attract the duo behind the Jewel Pilu. Now Giovanni Pilu and Marilyn Annecchini will open a restaurant in Circular Quay by moving further in history.
Opened in late November, Flaminia is taking its name from the ship that started the Australian immigrant story for the husband and wife team that directs the chefs Pilu restaurant.
In 1959, Annecchini told her mother to come to Flaminia from Italy. If the East Minister’s porthols were looked at, Sydney’s first view may be where his daughter now opened a restaurant gathered on the edge of Sydney Cove.
Since Pilu was released in 2004, the owners of the award -winning restaurant received several offers to expand to Sydney CBD. They said it would take something big and the landscape from Pullman Quay Grand Sydney Port Q dishes match these criteria, so they made an agreement with the hotel to take over the restaurant area in Seddi 2.
The location belongs to the Macquarie Street Complex, which is called “toast machine, when it was built about 30 years ago. Although İnce-Diner Aria and Chefs are involved in hate by Japanese newly arriving, the site is largely less known and hosts the burger joints. Flaminia and Pilu and Annecchini hopes to add some shine to my development.
Flaminia’s owners are aware that Sydney is not a shortage of Italian restaurants. “If we had made such a big move, I had to have a big idea, Anne said Annecchini. Flaminia will anchor the seafood-heavy menu for food traditions of Italian port cities.
“[Flaminia] He represents our journey, leaves one beach behind and reaches the other, and everything that comes from it, Pil Pilu said, his own immigrant trip from Italy.
“I came in 1992, you can still smoke in Qantas then, Pil Pilu said.
Where Pilu in the Tatlısu Restaurant married Pilu more closely to domestic geranium cuisine, the Italian port theme provides Pilu’s flexibility to wander in Italy for the inspiration of kitchen.
This may mean Vondol from Venice, Amalfi -style Spaghetti Allo Scoglio (mixed seafood) or fish soup from the Mediterranean port of Livorno. Pilu will also contain a pine peanut and parmesan from Genoa and you will be able to eat octopus in the 15 -seat cudo bar of Flaminia. “You buy octopus anywhere in Italy,” Pilu said.
While the double ports pointed out that the ports are “movement, change and new beginnings ,, the chef said that it spread to unique food cultures. The menu will find a place for at least one geranium expertise from Olbia Port. “As far as I can remember, people would have lined up in a bar with octopus and olive oil, garlic and parsley for Panino.”
Considering its location and the hotel guests in the building will be opened for breakfast. Wait Parmigiano Reggiano to hit the menu with regular breakfast staples of the “Italian eggs ..
“We will make cocktails from cruise ships, Anne Annecchini said from the Bar program. And Flaminia’s wine list will sweep Australian wines as well as Italian wines using Italian varieties.
In the Waterfront, building work starts within the next two weeks, but the finished design does not contain any sea motif when the finished area is announced later on this year. Annecchini said that they would stay away from the “cliché shore” design, instead they will lean on cooked earth tones and green palette. The new restaurant will expand to a small used neighboring room by creating a space for a restaurant with its own bar and private dining room.
Flaminia is also beautiful on the edge of the Quay Hospitality area, which explodes the exploding circular, where a new generation operator left a mark with restaurants such as Allta and Lana and Clam bar. Capella Sydney, another high -profile hotel, Bridge Street, recently welcomed Chefs’ team from the Hatley Restaurant in 1930. And there is more to include a series of hospitality stores with the upcoming Waldorf Sydney.
“Good food, not a good food,” said Flaminia’s field and price point. Although the Sydney CBD restaurant market is competitive, the widespread attractiveness and approach of bilateral Italian food may develop.
“Even as your economy is now, [Italian] accessible. You can take this at every level, Anne Annecchini said.
The double Sydney may be expanding to the CBD, but Pilu’s loyal NorthSide customer can relax – Pilu Mothership does not go anywhere.
“We’ve never left the north beaches, Anne Annecchini said.
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